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Pesto

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There are countless ways to use the clear, plastic containers you often see stacked in restaurants for your own prep. Tall ones are perfect for large quantities of stocks and ice creams, while shorter ones can hide pestos and dressings away. As you are well aware, dinner routines are an essential part of the week, and storing your food prep in easy-to-see containers should help. The best part? These lids are interchangeable, so you don’t have to worry about a stray topper.

A heaping serving of roasted veggies on top of quinoa will keep you satiated throughout the day, but the best part of @shaynateresetaylor’s healthy meal prep recipe is the tasty avocado pesto on top.

TikTok creator and home cook @amywilichowski shows you how to make the classic version of pesto eggs which is as easy as swapping your normal cooking oil out for pesto. She serves her pesto eggs on a piece of toast with ricotta, smashed avocado, and honey.

If you’re cooking for a whole family in the morning this family style pesto eggs recipe from @erekasfood is a major time saver. Bake the eggs in a pesto coated pan then top with extra pesto and sun-dried tomatoes for an easy breakfast everyone can enjoy.

Unlike avocado toast, the pesto eggs trend isn’t naturally vegan—but that didn’t stop @healthygirlkitchen from trying her own plant-based take. Instead of eggs she swaps in some fried tofu and tops her toast with a vegan pesto.

This copycat recipe from @lauraodegard will help you save money with the perfect meal prep salad. The Sweetgreen chicken pesto parm salad is easy to make at home.

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These shrimp and pesto bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they’re basically the ultimate easy weeknight dinner.

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I use no appliance more than this one. I use it for pureeing, chopping, slicing and shredding. Cuisinart (Amazon, starting at $30) has long been my go-to brand; I grew up with one and now own half a dozen. Other companies, like KitchenAid and Breville, also make good food processors. Sizes range from quite large (14 or 16-cup bowls) to mini (about 2 cups). I recommend one little one, for things like mincing garlic or making pesto, and one large, for everything else.

I came up with the accompanying recipe one Wednesday at about 7 p.m. while staring down a hungry family and a mostly empty refrigerator, and w…

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